Influence of weak organic acids and sodium chloride marination on characteristics of connective tissue collagen and textural properties of beef semitendinosus muscle

Journal of Texture Studies

Volumn 41, Issue 3, 2010, Pages 279-301

  Chang, Hai Jun ^a,b   Wang, Qiang ^c   Zhou, Guang Hong ^a   Xu, Xing Lian ^a   Li, Chun Bao ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b CHONGQING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

^c CHONGQING UNIVERSITY OF EDUCATION   (China)

Author keywords

Beef semitendinosus muscle; Collagen; Connective tissue; Marination; Microstructure; NaCl; Textural properties; Weak organic acids

Indexed keywords

CONNECTIVE TISSUE; MARINATION; NACL; SEMITENDINOSUS MUSCLES; TEXTURAL PROPERTIES; WEAK ORGANIC ACIDS;

CITRIC ACID; DIFFERENTIAL SCANNING CALORIMETRY; LINEAR TRANSFORMATIONS; MEATS; MICROSTRUCTURE; MUSCLE; ORGANIC ACIDS; SCANNING ELECTRON MICROSCOPY; SODIUM; SODIUM ALLOYS; SODIUM CHLORIDE;

COLLAGEN;

EID: 77955952465     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2010.00226.x     Document Type: Article

References (30)

1. AktaŞ N. The effects of pH, NaCl and CaCl2 on thermal denaturation characteristics of intramuscular connective tissue. Thermochim. Acta 2003, 407:105-112.
2. AktaŞ N, Kaya M. Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study. Meat Sci. 2001, 58:413-419.
3. Arganosa GC, Marriott NG. Organic acids as tenderizers of collagen in restructured beef. J. Food Sci. 1989, 54:1173-1176.
4. Bailey AJ, Light ND. Connective Tissue in Meat and Meat Products 1989, Elsevier Applied Science, London and New York, NY
5. Berge P, Ertbjerg P, Larsen LM, Astruc T, Vignon X, MØLler AJ. Tenderization of beef by lactic acid injected at different times post mortem. Meat Sci. 2001, 57:347-357.
6. Borg TK, Caulfield JB. Morphology of connective tissue in skeletal muscle. Tissue Cell 1980, 12:197-207.
7. Burke RM, Monahan FJ. The tenderisation of shin beef using a citrus juice marinade. Meat Sci. 2003, 63:161-168.
8. Cheng CS, Parrish FC. Heat-induced changes in myofibrillar proteins of bovine longissimus muscle. J. Food Sci. 1979, 44:22-24.
9. Christensen M, Purslow PP, Larsen LM. The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue. Meat Sci. 2000, 55:301-307.
10. Flint FO, Pickering K. Demonstration of collagen in meat products by an improved picro-sirius red polarization method. Analyst 1984, 109:1505-1508.
11. Gerelt B, Ikeuchi Y, Nishiumi T, Suzuki A. Meat tenderization by calcium chloride after osmotic dehydration. Meat Sci. 2002, 60:237-244.
12. Horgan DJ, Kurth LB, Kuypers R. pH effect on thermal transition temperature of collagen. J. Food Sci. 1991, 56:1208-1204.
13. Ke S, Huang Y, Decker EA, Hultin HO. Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscle. Meat Sci. 2009, 82:113-118.
14. Kijowski J. Thermal transition temperature of connective tissues from marinated spent drumsticks. Int. J. Food Sci. Technol. 1993, 28:587-594.
15. Kijowski J, Mast MG. Tenderization of spent fowl drumsticks by marination in weak organic solutions. Int. J. Food Sci. Technol. 1993, 28:337-342.
16. King NL. Thermal transition of collagen in ovine connective tissues. Meat Sci. 1987, 20:25-37.
17. Lewis GJ, Purslow PP. The effect of marination and cooking on the mechanical properties of intramuscular connective tissue. J. Muscle Foods 1991, 2:177-195.
18. Li C, Zhou G, Xu X. Changes of meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle during postmortem aging for Chinese Yellow bulls. Int. J. Food Sci. Technol. 2008a, 43:838-845.
19. Li CB, Zhou GH, Xu XL. Dynamical changes of beef intramuscular connective tissue and muscle fiber during heating and their effects on beef shear force. Food Bioprocess Technol 2008b, doi 10.1007/s11947-008-0117-3
20. Mccormick RJ. The flexibility of the collagen compartment of muscle. Meat Sci. 1994, 36:79-91.
21. Nishimura T, Hattori A, Takahashi K. Relationship between degradation of proteoglycans and weakening of the intramuscular connective tissue during post-mortem ageing of beef. Meat Sci. 1996, 42:251-260.
22. Nishimura T, Hattori A, Takahashi K. Structural changes in intramuscular connective tissue during the fattening of Japanese Black Cattle, effect of marbling on beef tenderization. J. Anim. Sci. 1999, 77:93-104.
23. Palka K. The influence of post-mortem ageing and roasting on the microstructure, texture and collagen solubility of bovine semitendinosus muscle. Meat Sci. 2003, 64:191-198.
24. Palka K, Daun H. Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating. Meat Sci. 1999, 51:237-243.
25. Rao MV, Gault NFS. Acetic acid marinating - the rheological characteristics of some raw and cooked beef muscles which contribute to changes in meat tenderness. J. Texture Studies 1990, 21:455-477.
26. Russell AE. Effect of alcohols and neutral salt on the thermal stability of soluble and precipitated acid-soluble collagen. J. Biochem. 1973, 131:335-342.
27. Suzuki K, Shimizu K, Hamamoto T, Nakagawa Y, Murachi T, Yamamura T. Characterization of proteoglycan degradation by calpain. Biochem. J. 1992, 285:855-862.
28. Velleman SG. The role of the extracellular matrix in skeletal muscle development. Poult. Sci. 1999, 78:778-784.
29. Wu JJ, Dutson TR, Carpenter ZL. Effect of post-mortem time and temperature on bovine intramuscular collagen. Meat Sci. 1982, 7:161-168.
30. Yang Z, Zheng Y, Cao S, Tang S, Ma S, Li N. Effects of storage temperature on textural properties of Chinese bayberry fruit. J. Texture Studies 2007, 38:166-177.